In a large saucepan, cook ground beef at medium-high heat, stirring
Place half of the shredded cabbage in 5- to 6-quart slow cooker. Crumble ground beef over top. Sprinkle with 1/4 teaspoons salt and 1/8 teaspoons pepper. Evenly distribute chopped onion, then rice over all. Top with remaining cabbage, salt and pepper. Combine spaghetti sauce, water, basil and seasoned salt; pour over cabbage. Cover and cook on low 5 to 6 hours or until rice is tender. Makes 6 servings.
Shred cabbage.
Brown ground beef and onion; drain.
Layer cabbage, sauerkraut, ground beef, onion, rice, tomato soup, salt, pepper and Parmesan cheese.
Layer until pan is full.
Pour a can of water over the top.
Bake at 350\u00b0 for 1 to 1 1/2 hours.
Grate 1/2 of cabbage and put in bottom of large casserole. In a frying pan, cook ground beef and chopped onion until the redness is out of meat.
Spread this over the grated cabbage.
Do not mix!
Shred rest of cabbage and spread over ground beef and onion.
Do not mix!
Mix can of tomato soup with can of water, 2 tablespoons of sour cream, salt and pepper and pour over top of the cabbage.
Do not mix! Bake at 375\u00b0 for 45 minutes.
Serve over rice or noodles.
Cut up green cabbage leaves, red bell pepper and green bell pepper and place in saucepan. Add ground beef, Worcestershire sauce, salt and pepper to vegetables mixture and stir at times while cooking on medium heat until done. Next, cut up the head of cabbage and place in pot. Stir in the ground beef sauce mixture; cover with lid and cook on medium heat, stirring continuously until cabbage is done.
Brown ground beef and drain the grease.
Add cabbage and simmer until cabbage is tender.
Add celery soup and milk.
Heat and serve.
In a large skillet heat oil, cook onion and ground beef until brown.
Add chopped cabbage, cook until tender.
(May cover to speed cooking.)
When cabbage is done, add sour cream, salt and pepper to taste.
Chop cabbage.
Brown beef and drain excess fat.
In a casserole dish, place a layer of raw cabbage, then a layer of beef and alternate until dish is full.
Pour soup over top.
Bake at 350\u00b0 for 45 minutes or until done.
Preheat oven to 350 degrees.
Spray a 9x13 casserole dish with cooking spray. Set aside.
Brown ground beef until no longer pink, adding salt and pepper to taste.
Drain fat from cooked ground beef.
In a large bowl, stir ground beef together with all remaining ingredients.
Dump the entire mixture into the casserole dish.
Bake for 45 minutes (give or take) until casserole is bubbly and rice is tender.
Brown ground beef with onions.
Drain off grease.
In mixing bowl, combine cabbage, carrots, salt and pepper.
Add ground beef mixture to this and toss to mix well.
Pour uncooked rice into a 3-quart casserole.
Pour cabbage and ground beef mixture over rice.
Pour beef broth and water over mixture.
Cover casserole and bake 1 hour at 350\u00b0.
venproof baking dish. Place the cabbage and 2 tbsp stock in
eason with salt and freshly ground black pepper. Toss potatoes well
Fry ground beef and onion in a large, high sided skillet until beef is
Boil cabbage in a stockpot until tender,
In a large saucepan, cook cabbage in boiling water for 5 minutes.
Drain, reserving liquid.
Add butter, salt, rice, onion and egg to cabbage; mix thoroughly.
Place layer of cabbage in casserole.
Then a layer of ground beef.
Repeat layers.
ntil softened slightly. Add the ground beef and cook, stirring with a
Brown ground beef.
Mix in onion, salt, pepper and rice; cook 2 to 3 minutes more.
Add soup and water; mix thoroughly.
Remove from heat.
Place cabbage in casserole (2-quart size).
Pour meat mixture over cabbage.
Do not stir.
Cover and bake in a slow oven at 325\u00b0 for 1 1/2 hours.
Put ground beef and onion into a heavy pot or Dutch oven. Brown over medium heat, stirring.
Add celery, carrots, parsnip and cabbage.
Cook until meat is no longer pink and vegetables have begun to get tender, about 5 minutes.
Add broth, rice, salt and oregano.
Stir, cover and simmer for 20 minutes.
Serve garnished with parsley.
Mix garlic and yogurt then set aside. Combine cabbage with sugar and vinegar and season to taste then set aside for 30 mins to marinate. Add bell peppers, cucumber, olives and parsley. Season with olive oil.
Heat canola oil in a large skillet, brown ground beef, stirring. Season with gyros spice then add to salad along with onions. Season salad to taste then garnish with seasoned yogurt and pickled green peppers. Serve remaining yogurt on the side.
Add ground beef and saute for 3-4 mins. Add cabbage and continue